Enchiladas Divorciadas

1. 1

   ["Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20-25 minutes. Let cool slightly; transfer to a blender. Puree until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.", "Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20-25 minutes. Let cool slightly; transfer to a blender. Puree until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.", "Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1""; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145u00b0F-150u00b0F), 20-25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.", "Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.", "Meanwhile, mix creme fraiche and queso fresco in a small bowl to combine.", "Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5-10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.", "Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of creme fraiche mixture and scatter onion over.", "Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill."]

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